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Ratatouille Spaghetti Pie

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Recipe

 

Yield

1 pie

Prep

10 min

Cook

50 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces spaghetti
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½ cup milk, skim
¼ cup liquid egg substitute
1 large egg whites
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2 teaspoons vegetable oil
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1 large onions
chopped
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2 cups eggplant
diced
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2 small zucchini
peeled, diced
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1 each sweet red bell peppers
diced
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3 each garlic cloves
minced
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14 ½ ounces tomatoes, canned
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3 tablespoons tomato paste
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¼ teaspoon red pepper flakes
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¼ cup basil
chopped
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1 teaspoon basil
dried
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4 ounces pepperoni slices
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¼ cup Parmesan cheese
grated
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¼ cup bread crumbs
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g spaghetti
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118 ml milk, skim
59 ml liquid egg substitute
1 large egg whites
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1E+1 ml vegetable oil
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1 large onions
chopped
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473 ml eggplant
diced
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2 small zucchini
peeled, diced
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1 each sweet red bell peppers
diced
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3 each garlic cloves
minced
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419.1 ml/g tomatoes, canned
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45 ml tomato paste
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1.3 ml red pepper flakes
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59 ml basil
chopped
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5 ml basil
dried
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115.6 ml/g pepperoni slices
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59 ml Parmesan cheese
grated
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59 ml bread crumbs
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Directions

Prepare pasta according to package directions; drain.

Toss hot pasta with milk and egg substitute.

Coat a 13x9-inch baking dish with cooking spray.

Add pasta, pressing into an even layer.

In a large skillet, heat oil over medium-high heat.

Add onion, eggplant, squash, bell pepper and garlic; mix well.

Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once.

Add tomatoes, tomato paste and hot red pepper flakes; mix well.

Simmer uncovered 8 minutes, stirring occasionally.

Remove from heat; stir in basil.

Heat oven to 425 degrees F.

Spoon vegetable mixture evenly over pasta.

Layer pepperoni on top.

Combine cheese and bread crumbs; sprinkle over vegetables.

Bake 15 minutes or until heated through.

Let stand 5 minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 38315% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 382mg 16%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 22%
Sugars g
Protein 36g
Vitamin A 13% Vitamin C 189%
Calcium 21% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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